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Lamb breast

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Lamb Stew with Young Vegetables

Ingredients
  • 2 tablespoons unsalted butter
  • 1 1/2 pounds lamb (breast, shoulder, or both), thoroughly trimmed of fat, cut into 1 1/2-inch pieces
  • 1 medium carrot, trimmed, peeled, washed, and cut in 1/2-inch pieces
  • 1 medium onion, peeled and cut in 1/2-inch pieces
  • 1 clove garlic, peeled and halved lengthwise
  • Coarse salt and freshly ground pepper
  • 1 teaspoon sugar
  • 1 teaspoon (scant) sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon tomato puree
  • 1 Bouquet Garni
  • 4 potatoes, peeled and cut into 1 1/2-by-1/4-by-1/4-inch pieces
  • 1/2 cup young carrots, peeled, washed, and cut into 1 1/2-by-1/4-by-1/4-inch pieces
  • 8 pearl onions, peeled
  • 1/2 cup young white turnips, peeled, washed, and cut into 1 1/2-by-1/4-by-1/4-inch pieces
  • 1/2 cup green beans, trimmed
  • 1/2 cup green peas, fresh or frozen
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